Vibrant Peruvian Rocoto Relleno
A vibrant and spicy dish, Rocoto Relleno combines the fiery rocoto peppers with a hearty filling of quinoa and cheese, perfect for lovers of bold flavors.
Preparation
Get these tasks done before you start cooking.
Marinating the Peppers
- 1
Preheat the Oven
Preheat the oven to 350°F (175°C).
- 2
Prepare the Peppers
Carefully slice the tops off the rocoto peppers and remove the seeds.
Tip: Be cautious when handling rocoto peppers—they can be very spicy. For a milder dish, consider blanching the peppers in boiling water for 5 minutes before using.
- 3
Season the Peppers
Rub the peppers with olive oil and a sprinkle of salt.
Preparing the Quinoa Filling
- 1
Cook the Quinoa
In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer until cooked—about 15 minutes.
- 2
Sauté Aromatics
In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
- 3
Combine Ingredients
Add the cooked quinoa, cumin, and corn to the skillet. Season with salt and pepper and mix well.
How to Make Vibrant Peruvian Rocoto Relleno
Total time: 2 h · Yields 4 servings
- 1
Stuff the Peppers
Fill each rocoto pepper with the quinoa mixture until half full, then add a layer of the cheese mixture, followed by more quinoa.
- 2
Bake
Place the stuffed peppers in a baking dish, cover with the tomato sauce mixture, and bake for 40 minutes.
- 3
Reduce the Sauce
In a small saucepan, combine the tomato sauce, yellow chili paste, and cream. Cook over medium heat until slightly thickened.
Chef's Tips
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